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ACMMANTOMtN, *" 



THE 

GERMANTOWN D.A.R. 
COOK BOOK 




Old Time Receipt! 
Still in Use 



The 

Germantown D. A. R. 
Cook Book 



A few favorite receipts collected 
by Members of The Germantown 
Chapter, D. A. R, and their friends. 



Germantown, 1907 



juBRARY of COftSRESS 
Two Copies Receiver 

DEC 26 1907 

tiwyriffni entry 
CLASS A XXc. No, 
COPY B 



v i 



Copyrighted 1907 by 
The Germantown Chapter National Society 
Daughters American Revolution. 



To 

Those who have so kindly opened their 
cherished family receipt books, yellow with 
age, and contributed from their precious 
lore. 



CONTENTS 



Introduction by Owen Wister 

A Woman's View on What Cooking M 

Foreword 

List of Contributors 

Receipts 

Index 



5 



IF every dish in this book be as rare in kind and 
delightful in flavor as the cake known as 
" Lady Baltimore/' no gods could quarrel with 
such a feast. Undoubtedly we believe that spiritual 
virtues should concern us more nearly than material 
ones ; but equally do we believe that if a thing be 
done, it had best be well done, except it be a can- 
vas-back duck ; and no housewife ever lost her title 
to future bliss through the keeping of a good table 
while she was upon earth. 

Owen Wister 

Philadelphia, June 3, 1907 



7 



"A Woman's View of What Cooking Means " 



"Ask a woman what cooking means. It means 
the patience of Job, and the persistence of the Pil- 
grim Fathers. It means the endurance, the long 
suffering, and the martyrdom of Joan of Arc. It 
means the steaming, and the stewing, and the bak- 
ing and the broiling, thrice daily, springs, summers, 
autumns and winters, year after year, decade follow- 
ing decade. It means perspiration, desperation and 
resignation. It means a crown and a harp and a 
clear title to an estate in heaven. From her judg- 
ment and reason she must evolve triumphs that de- 
pend upon salt and pepper and sugar and herbs. 
She must know soon, and how long, and how much 
and how often. She must know quality and quantity 
and cost. She must serve the butcher, the baker, 
and the candle-stick maker. Then she must rise 
above it all and be a lady — a loaf giver/' 

MRS. H. H. CAHOON IN NEW YORK SUN 



9 



FOREWORD 



" I never have courage till I see the eatables and drinkables brought 
upo' the table, and then I'm as bauld as a lion." 

"She Stoops to Conquer. 1 * — Goldsmith. 



It is not the purpose of this modest little book 
to supply a full list of household receipts. As its 
size indicates it is, merely, a collection of a few, so 
delicious as to have attracted the attention of mem- 
bers of the Chapter, or their friends who have con- 
tributed so generously. 

In this connection we acknowledge especial in- 
debtedness to Miss Klapp, Miss Sally Wheeler John- 
son, Mrs. Edward Mellor, Miss Anna M. Johnson, 
Mrs. Chew and Mr. Charles J. Wister. 

Mrs. Edward L. Reynolds 
Mrs. Edward P. McCormick 
Mrs. Isaac S. Lowry 
Mrs. Charles C. Heyl 
Mrs. George Ross Green 
Mrs. William E. Chapman 

Committee 



CONTRIBUTORS 



Mrs. Mary E. Chapman 
Mrs. William E. Chapman 
Mrs. Chew 

Miss Henrietta G. Elliot 
Miss Emily H. Eppes 
Miss Lilian Giffans 
Mrs. George H. Gould 
Mrs. James H. Graeff 
Mrs. George Ross Green 
Miss Jane R. Haines 
Miss Isabel Harrison 
Miss Edith Hartwell 
Mrs. Charles C. Heyl 
Mrs. G. Chapin Jenkins 
Miss Anna M. Johnson 
Miss Sally Wheeler Johnson 
Miss Mary Pauline Klapp 
Mrs. James H. Leiper 
Mrs. Isaac S. Lowry 
Mrs. Edward P. McCormick 
Mrs. Edward Mellor 
Mrs. Marian Carter Oliver 
Mrs. Edward L. Reynolds 
Mrs. Theodore Roosevelt 
Mr. Charles J. Wister 
Miss H. L. Wister 



13 



RECEIPTS 

Contributed by Mr. Charles J. Wister, ** Grumble Thorpe Germantown 

SHORT CAKE 

One pound flour, one pound sugar, three-quarter 
pound butter, one egg, one glass wine, a little mace. 
Beat sugar and butter well together. 



WASHINGTON CAKE 

Take half a pound of flour, half a pound of 
butter, half pound of sugar, six eggs, pint of milk, 
wine glass and a half of brandy, a spoonful of pearl- 
ash (or salaratus), two pounds of raisins, two pounds 
of currants, spice to your taste. 



ELECTION CAKE 

Take five pounds of flour, two pounds of sugar, 
three-quarter pound butter, five eggs, yeast enough 
to raise it and milk sufficient to mix it. Spice to 
your taste. 

"I warrant there's vinegar and pepper in't." — Shakespeare. 

TO PICKLE OYSTERS 

Wash four dozen oysters in their own liquor 
and then strain; and in it simmer them till scalded 
enough. Take them out and cover them, add to 
the liquor a few pepper corns, a blade of mace, a 
tablespoonful of salt, three of white wine and four 
of vinegar. Simmer fifteen minutes and when cold 
pour it on the oysters. Keep in a jar close covered. 



15 



PEPPERMINT DROPS 

Pound and sift four ounces of doubly refined 
sugar (confectioners.) Beat it with the whites of 
two eggs till perfectly smooth, then add sixty drops 
of oil of peppermint. Beat it well and drop on 
white paper. Dry at a distance from the fire. 



PUDDINGS IN HASTE 

Shred suet and put with grated bread a few 
currants, the yolks of four eggs and the whites of 
two. Some grated lemon peel and ginger. Mix 
and make into little balls, the size and shape of an 
egg, with a little flour. Have ready a skillet of 
boiling water and throw them in. Twenty minutes 
will boil them, but they will rise to the top when 
done. Pudding sauce. 

t( A loaf of bread " the Walrus said, 

Is what we chiefly need; 

Pepper and vinegar besides 

Are very good indeed, 

Now if your ready, oysters dear, 

We can begin to feed." — Alice in Wonderland 

Contributed by Mrs. Donald McLean, President General N. S. D. A. R. 

OYSTER SALAD 

Select several dozen fine raw oysters, scald them 
in boiling milk, allow them to grow perfectly cold, 
place them in layers one half dozen each, and be- 
tween each layer place plenty of fine chopped celery 
well salted. Dress with cream mayonnaise, tossing 
oysters and celery lightly with fork. Serve on lettuce. 

t( He was a bold man that first eat an oyster." — Swift 
16 



Contributed by Mrs. Theodore Roosevelt 

SPICE CAKE 



One cup butter, two cups sugar, one cup milk, 
four eggs, four cups flour, two teaspoonsful Royal 
Baking Powder, one teaspoonful ground cinnamon, 
one-half teaspoonful nutmeg. 



Contributed by Miss H. L. Wister 

RICE CAKE 

Two cups of rice flour, two cups of sifted sugar, 
quarter pound of butter, five eggs, grated nutmeg 
or a little brandy for flavor. Mix butter and sugar 
well, break eggs in without beating separate and 
add rice flour. Bake in shallow pans. 



Contributed by Miss Klapp 
Mrs. John Van Lew, of the Van Lew Homestead, Richmond, Virginia. 
Favorite receipt for batter bread given by her cook, "Aunt Judy," in the 
days "before the war." Miss Mary Pauline Klapp, 

BATTER BREAD 

Take two cups of white indian meal to one cup 
of sifted flour, season with salt, scald meal. Then 
in flour and meal blend about a tablespoonful of lard 
or butter. Beat in two eggs, then add from one 
pint to a quart of milk, making mixture quite thin, 
add two teaspoonsfuls baking powder, put in cake 
pan and bake until quite brown, use silver tablespoon 
to cut. 



POP OVERS 

One and one-half pints milk, six eggs, six table- 
spoonsful flour, eggs beaten separately, mix and put 
in cups or tins to bake. 

COTTAGE PUDDING 

One-half tablespoonful butter, two cups of sugar, 
two eggs, one pint sifted flour, one cup of milk, two 
or three teaspoonsful Rumford Baking Powder. 
Bake in pan and serve with sauce, hot. 



FUDGE 

Boil two cups of sugar, one-half cup of milk, 
four tablespoonsful of cocoa, one tablespoonful of 
butter together, only stirring at first to mix well, 
but not while cooking — which takes about twenty 
minutes. Put few drops in cold water — will harden 
when done. 

"We have often asked, and are asking still 
For the name of the woman whose wonderous skill 
Whipped the first eggs till she saw them rise, 
Like a feathery mountain before her eyes." 

Contributed through Miss Klapp by Miss Emily H. Eppes, Appomattox, Va. 

SPONGE CAKE 

One quart sifted flour, one one-half pounds of 
sugar (lightweight), fifteen eggs, juice of two lemons, 
rind of three lemons. Beat yolks and whites of eggs 
separately until very light, add whites to yolks stir- 
ring slowly, sift in sugar, add rind of lemons, then 
sift in flour and lastly add lemon juice, stirring slowly 
all the while. Flour must be sifted three times. 



iS 



Bake in moderate oven. This receipt will make 
two good sized cakes. 



By Miss Isabella Harrison, "Brandon" Va. 

CHOCOLATE CAKES 

Twelve eggs, one and one-half pounds grated 
chocolate, one and one-half pounds brown sugar. 
Season to taste with cinnamon, nutmeg, cloves and 
cardamon seed. To be baked in small tins. 



ICE CREAM CAKE 

White of eight eggs, two cups of sugar, three 
of flour, one of butter, one of sweet milk, two tea- 
spoons baking powder. Bake in layer cake tins. 

White icing. Whites of three eggs, three and 
one-half cups sugar. Pour nearly a cup of boiling 
water over sugar, boil until clear, pour hot sugar 
over whites beaten to a stiff froth. Flavor with 
vanilla. 



"Some talk of hoe cake, fair Virginia's pride." — Bar low e 
By Mrs. Marian Carter Oliver, "Shirley," Va. 

HOE CAKE (English Muffins) 

One and one-half pounds flour, one-half gill 
yeast, one pint tepid water, one-half teaspoonful salt, 
or regular bread dough. Set to rise over night, roll 
out in as little flour as possible, about an inch thick. 
Cut out the size you like and set the cakes on the 
griddle at the back of the stove to rise. Bake slowly 
and turn. 

"Seen constantly on the breakfast table at Shirley." 



19 



GINGER BREAD 

Five cups flour, two of butter, two of sugar, 
two of molasses, four eggs, one-half cup of milk, 
large teaspoonful baking powder, large teaspoonful 
ginger. Sift the powder in the flour. Cream butter, 
sugar and ginger together, add beaten yolks of eggs, 
milk, molasses, flour, and last the beaten whites. Bake 
in rather quick oven. We like it best in cups. 



Really an old rule and good 

GINGER SNAPS 

One and one-half pounds flour, one-half pound 
butter, one-half pound brown sugar, one-half pint 
molasses, one-half cup of ground ginger, one tea- 
spoonful cinnamon, small pinch red pepper. Roll 
very thin and bake quickly. Lift with griddle cake 
turner. 



SCRAMBLED EGGS 

Put in a sauce pan one-half pint of milk, small 
tablespoonful of butter, salt, pepper, and a half tea- 
spoonful of Worcester Sauce and a few drops of 
tabasco. When it gets hot and smooth, stir in four 
or five well beaten eggs. Stir constantly till smooth 
and thick as you like and serve at once. 

20 



"Though we eat little flesh and drink no wine, 
Yet let's be merry; we'll have tea and toast; 
Custards for supper and an endless host 
Of syllabubs and jellies and mince pies, 
And other such lady-like luxuries." — Shelly 

Old Maryland receipts. By Miss Lilian Giffans, Baltimore. 

MINCE MEAT 

Chop equal portions of beef, suet, apples, raisins, 
currants and brown sugar. Season with alspice, 
mace or any spices to your taste. Make a strong 
brandy toddy to cover it. If possible use beef tongue 
instead of beef. It makes the mince meat much 
richer. Add about half as many blanched almonds 
as the other fruits. 



PLUM PUDDING 

One pound grated bread, one pound butter, one 
pound raisins, one pound currants, one-half pound 
citron, ten eggs, one-half pound blanched almonds, 
one dessert spoon ginger, four tablespoons sugar, one 
wine glass brandy. Pour a pint of milk on the 
bread and mash to a pulp. Melt the butter and 
pour in the bread and milk. Beat the eggs light, 
add next to them the sugar and seasoning. Flour 
the fruit and add last. Grease your mould well. 
Stir batter before putting in. Have the water boiling 
hot. Cook five or six hours continually. 



2 I 



An't please your honor, quoth the peasant, 
This same dessert is very pleasant.* ' 

Contributed by Mrs* Isaac S. Lowry 

PRUNE PUDDING 

Stew three-quarters of a pound of prunes, cool 
thoroughly and remove the stones. Beat the whites 
of four or six eggs very light, and mix with the 
prunes carefully. Put in the oven for twenty min- 
utes, then set aside to chill. Before sending to table 
spread on top one-half pint of cream, whipped. 



PINEAPPLE DESSERT 

Shred pineapple and add one cup of sugar and 
stand in cool place to draw syrup. Cook one cup of 
tapioca, then add pineapple and the whites of two 
eggs beaten light with pulverized sugar. Serve with 
cream. 



HUCKLEBERRY PUDDING 

Mix together one tablespoonful of ground cin- 
namon, one nutmeg, one teaspoonsful of ground cloves 
or ginger and a little salt, to which add one quart of 
huckleberries. Dissolve one teaspoonful of soda in 
a little hot water and beat up into one pint of mo- 
lasses. Add to the berries and spices and make stiff 
with three cups flour. Steam three hours. Make 
either a hard or soft sauce. 



22 



NUT CANDY 

One-half pound of butter, one tablespoon of 
vinegar, two pounds of brown sugar. Boiling water 
enough to moisten the sugar. A little vanilla. Boil 
till it crisps in the water. Do not stir. Pour over 
nuts. 

" Sweets grown common lose their delight." Shakespeare 



Contributed by Mrs. Geo. H. Gould 

CHOCOLATE CAKE 

One-half cup butter, one and three-quarter cups 
of sugar, cream butter and work in sugar gradually, 
add three beaten eggs, beat well, all together. Add 
three squares of melted chocolate flavor with vanilla. 
One-half cup of milk or water, one and three-quarter 
cup pastry flour or one and one-quarter bread flour, 
into which is sifted two small coffee spoons of cream 
tartar and one of soda or one heaping teaspoonful 
baking powder. Thick white frosting. 



Contributed by Mrs. Charles C. Hey I 

WHITE FRUIT CAKE 

One cup sugar, one-half cup butter, two eggs, 
one cup milk, one teaspoonful baking powder, two 
cups flour, one cup fruit, (currants and raisins.) 

" We are such stuff as dreams are made of." Shakespeare 

CARAMEL CAKE 

One cup sugar, one-half cup butter (small) one- 
half cup milk, two cups flour, two eggs, two tea- 
spoonsfuls baking powder, salt. 



2 3 



FILLING 

Two cups brown sugar, one tablespoonful butter, 
one cup milk, one teaspoonful vanilla. Boil slowly 
until thick. Spread when nearly cold. 



BUTTER SCOTCH 

Three pounds brown sugar, one-quarter pound 
butter, one-half teaspoonful cream tartar, one tea- 
spoonful vanilla. Add enough water to dissolve the 
sugar. Boil without stirring until it will break. 
Add vanilla. 



CREAM CANDY 

Three cups sugar, one-half cup vinegar, one- 
quarter cup water. Boil until crisp in water, and 
pull, flavor with vanilla, lemon or strawberry. 



WALNUT WAFERS 

One-half pound brown sugar, one-half pound 
walnut meats slightly broken, three even teaspoons- 
fuls baking powder, two eggs, salt. Beat eggs, add 
sugar, salt, flour and meats. Drop in spoonsfuls on 
buttered pans. Bake brown. 

"Oh dainty and delicious food for the Gods." — Qroffut. 
Contributed by Emma V inter Jenkins 

CUSTARD CAKE 

One cup sugar, one cup flour, three eggs, two 
teaspoonsful baking powder, four tablespoonsful 
milk, one tablespoonful butter. Bake in two layers. 



THE CUSTARD 



Mix one cup of sugar and one-half cup of 
flour. Add two eggs and pour into one pint of 
boiling milk, stir until thick, remove from fire, add 
one-half teaspoonful vanilla. Split both layers in 
half and spread between. Do not put any on top. 



APPLE CAKE 

Make three layers of any plain cake and use 
this filling; put into a large bowl one large sour 
apple grated, white of one egg, one cup of sugar, 
one-half teaspoonful of vanilla. Beat all four things 
together with an egg beater for twenty minutes. 
The beating is the important part and the white of 
the egg must, not be beaten first. 



"Here, land o' cakes and brither Scots." — Burns 
Contributed by Mrs. Edward L. Reynolds 

OAT MEAL COOKIES 

Two eggs, one cup sugar, two and one-half 
cups oat meal, two tablespoonsful of melted butter, 
a little salt, flour enough to thicken. Drop from 
spoon on buttered tins. 



25 



Contributed by Mrs. Mary E. Chapman 

SPICED CANTALOUPE 

Pare, slice and weigh your cantaloupes, pack 
close in porcelain dish, and cover with vinegar. 
Allow them to stand over night. Remove fruit and 
add to the vinegar one-half pound of sugar for each 
pound of fruit. Put vinegar and sugar to boil and 
when it boils add the fruit cut in sections and a 
small quantity of stick cinnamon, a few whole 
cloves and a little mace. Allow to boil until you 
can run a broom straw through the fruit. 



" At first they ate the white puddings 

And syne they ate the black," — Childs Ballads 

STEAMED APPLE PUDDING— Annie True 

Two cups of flour, one-half cup suet chopped 
fine, one teaspoonful heaping baking powder, one- 
half teaspoonful salt, one tablespoonful sugar. Mix 
with milk or cold water to right consistency. Add 
four good sized apples, pared and sliced. Put in 
greased steamer and steam two hours. 



' 'To make a faultless johnny-cake you must be black, you must be fat, 
you must be a pampered slave and a doting despot, and even so your secret 
shall be buried with you. You can never teach the world how to make a 
johnny-cake, because you never learned; you were born so." 

Palmer — "After his kind.''* 

JOHNNY-CAKE 

Two cups corn meal, one cup flour, two cups 
milk, one egg, two tablespoonsful baking powder, a 
little ginger and salt. 



26 



Contributed by Mrs. Edward P. McCormick 



MUSTER DAY GINGER BREAD 

One and one-half cups of molasses, one-half cup 
sweet milk, six tablespoonsful of shortening, one tea- 
spoonful saleratus, one ginger, pinch of salt, flour 
enough to roll out. Brush over with white of egg 
when baked. Used at all " Training Days." 



TOGUS SPRING BROWN BREAD 

One cup molasses, one teaspoonful soda dis- 
solved in hot water, two cups thick sour milk, one cup 
sweet milk, two cups of Indian meal, one cup of 
flour, one teaspoonful of salt. Steam three hours. 
Bake one-half hour. Much better than the tradi- 
tional Boston loaf. 



" This the best crop from thy land, a heritage it seems to me." — Lowell 

BOSTON BAKED BEANS (Unsweetened) 
One pint small white pea beans, parboil until the 
skin splits when blown upon. Put a teaspoonful of soda 
in the beans, rinse all the water off carefully. Place 
in a crock or bean pot, three-quarter pound of salt 
pork. Cover with beans, fill up with water and bake 
all day in a slow oven. 



27 



<< A cake that seemed mosaic work in spices." — Aldrich 



"RIZ" CAKE 

Three-quarters cup of butter creamed, two and 
one-half cups of sugar, three eggs, one cup thick 
sour milk, one-half cup sweet milk, one-half tea- 
spoonful soda dissolved in hot water, three cups of 
flour, one pound raisins, one-quarter pound citron, 
one-half nutmeg, one large teaspoonful cinnamon. 
Let it stand in bread pans one hour in warm place. 
Bake in bread oven. An improvement on fruit cake 
because you can eat all you want. 



I've often formed a resolution to break the ice and rattle away at any 
rate. — Goldsmith 

I'll be with you in the squeezing of a lemon. — Goldsmith 

LEMON ICE CREAM 

Grate the rind of one lemon, squeeze upon this 
the juice of three. Cover with sugar and let it stand 
an hour. Sweeten two quarts of cream. Add the 
lemon and sugar to this gradually. Some make a 
custard. Add a little lemon to a little of this and 
stir in the cream — but if the cream is fresh it can 
be done easilv the other way. If it thickens up 
too much, add a little milk. Strain through a flne 
sieve into a freezer. Pack and let stand half an 
hour before freezing. 



28 



NEW YEAR'S COOKIES 

Jane Bowne, 1812 
Contributed by Miss Jane R. Haines. — "Wyck" Germantozvn. 

Seven pounds flour, three pounds sugar, two 
pounds of butter, one quart cream, one teaspoonful 
pearlash, a glass of brandy, same of wine, caraway- 
seed and spice to your liking. Roll thin and bake 
quickly. 

These are still baked at "Wyck," using the original quaint Dutch stamp. 

RYE AND INDIAN BREAD 

Take four quarts Indian meal and scald it. 
When cold add two quarts rye meal, one-half pint 
of yeast. Let it rise well and make two loaves, or 
one loaf and a pan of biscuits, which are very nice. 
Always served with home-made smear-case in the 
olden days. 

" There be in numbers past compare 

Who think what's home-made best of fare." 

Contributed by Miss Anna M. Johnson 

ALBANY CAKE 

(1 50 years old) and still used in the family 
Great Grandmother, Ridgzvay, N. J. 

One and one-half pounds flour, one-half pound 
butter, one pound sugar, two eggs, one nutmeg, one- 
half teaspoonful saleratus or pearlash, dissolved in 
one-half tea cup of cream. If you like them add 
one-half pound of currants. Rub buttered sugar to- 
gether, beat in thoroughly the eggs, add large grated 
nutmeg. Add alternately cream and flour, saving 
enough flour to roll out the cakes, not too thin. Cut 
with cake cutter, bake in rather a quick oven light 
brown. 



29 



CHERRY VINEGAR 

Sour Pie Cherries 

Eight pounds cherries to one quart of vinegar, 
Put four pounds of the cherries washed without 
pitting cherries into the vinegar and let stand. 

Next day put in the other four pounds of pit- 
ted cherries, and let stand five or six days. Drain 
through a thin bag over night. Measure, put one 
pound sugar to one quart of juice. Boil one-half 
hour, skim, let it get cold and bottle. Very good. 



LETITIA'S BAKED FARINA PUDDING 

"The proof of the pudding is in the eating" — Cervantes 

One-quarter pound good butter, melt it, add to 
this three tablespoonfuls of farina. Set this on the 
fire in double boiler, pour over this slowly three pints 
of boiling milk, stir until becomes a thick mush. 
Take it from the fire and let it cool for a few min- 
utes. Mix together the grated peel of a lemon, four 
tablespoonsfuls sugar and the yolks of five eggs. 
Beat whites of eggs light and mix all the above in- 
gredients together, put in whites of eggs last, very 
slowly. Butter the inside of a pudding dish well, 
sprinkle lightly with flour, pour mixture in it, and 
put dish in sauce pan half filled with hot water. 
Bake in oven about an hour, to be eaten with wine 
sauce. 



30 



GRANULATED CORN STARCH PUDDING 



One quart of milk, whites of three eggs, two 
tablespoonsful corn starch. The secret of granulat- 
ing consists in the mixing, viz.: Beat the whites to 
a stiff froth, then add to it the starch previously dis- 
solved in a little of the cold milk, stir this in the 
scalding milk and let it boil two or three minutes. 
Add a little salt. Pour into moulds. To be eaten 
with sugar or cream or whipped cream. Flavor 
and sugar to taste. 

Grated chocolate stirred first into the boiling 
milk, melted thoroughly before whites of eggs are 
added, makes a nice chocolate pudding. 



Contributed by Mrs. Edward Mellor 

MARKET DAYTON GINGER BREAD 

Martha Mellor's 

Two and one-half pounds flour, three-quarter 
pound butter, one pound brown sugar, one heaping 
tablespoon of ginger, one heaping tablespoon of cin- 
namon, one and one-half pints New Orleans molasses. 

FILLING CHOCOLATE 

Three-quarters cup of brown sugar, one-quarter 
cup of milk, one half cup of molasses, butter size of 
nut, one-half tablespoonful of flour, one tablespoon- 
ful cold water, one-quarter pound chocolate. Boil 
mixture five minutes, adding grated chocolate. Add 
pinch of soda and stir well, when cold add teaspoon- 
ful of vanilla. 



31 



"The crisp and crumbling cruller." — Irving'* s Sketch Book. 

CRULLERS 

Grandmother Wharton's 

Three pounds sifted flour, one-quarter pound 
best butter, worked together. Beat separately the 
whites and yolks of nine eggs. One and one-quarter 
pounds sugar beaten with the yolks. Pour all when 
beaten into the flour. Add three tablespoonsful of 
strong yeast and the same quantity of rose water. 
Mix to a smooth dough. Roll out in thin strips 
one and one-half inches by three inches, cut two 
slits in strip, twist and pinch at each end. Fry a 
fine brown in boiling lard. Sprinkle with pulver- 
ized sugar while hot. 

BUCK WHEAT CAKES 

"Old Bridget'' 

One quart lukewarm water, three cups buck- 
wheat flour, one teaspoonful of salt, half a yeast cake 
at night. Beat until light. In the morning add 
one-half teaspoonful of baking soda, dissolved in table- 
spoonful of hot water, one large tablespoonful of 
molasses. If too thick, thin with a little hot water. 

Contributed by Miss Sally Wheeler Johnson 

Receipts brought to " Upsala," Germantown, in 1800, by 
Sarah Wheeler Johnson 

MUFFINS 

One quart of milk, five eggs, piece of butter, 
size of a big egg. Make the batter quite thick. 
One cup of home-made yeast, (one-quarter cake 
compressed yeast.) Raise over night. 



"A batch o' bread that hain't riz once ain't goin' to rise agin ; 
An' it's jest money thro wed away to put the emptins in." 

Lowell — " Bigelow Papers." 



POTATO WAFFLES 

Take five good sized potatoes, boil soft. Mash 
them fine. Put a piece of lard a little larger than 
an egg into them while warm, add a quart of milk 
and flour to make it of a proper consistency. 
Spoonful of saleratus and two eggs, teacup of empty- 
ings. 



" The Indian pudding, with its gelatinous softness, matured by long 
and patient brooding in the motherly old oven." — H. B. St owe 

BAKED INDIAN PUDDING 

One quart milk, scald and stir in five table- 
spoonsfuls of Indian meal while on the fire. One 
tablespoonful of butter or cream, one-half cup of 
sugar, one-half cup molasses, two eggs and spices to 
suit taste, bake an hour. 



"A joint of mutton and many pretty tiny little kickshaws, tell William 
the Cook. ' ' — Shakespeare 

HARICOT OF MUTTON 

Sift flour on the bottom of a pot, add a layer 
of tomatoes, a layer of lima beans and an onion 
chopped fine and a layer of mutton chops, salted and 
peppered, add other layers in the same order as much 
as wanted. Cover and cook slowly two and one- 
half to three hours. 



33 



OP DEN GRAEFF TAPIOCA PUDDING 

Contributed by Mrs. James H. Graeff 

One cup old fashioned flaked tapioca, one heap- 
ing cup brown sugar, one-half lemon squeezed, one- 
half lemon cut thin, one cup black molasses, one 
quart water. Cook slowly on the back of stove. As 
it cooks down add water till it has the consistency 
of gum drops. Put in oven to brown. Serve with 
whipped cream. 



" A dish fit for the Gods." — Shakespeare 
Contributed by Mrs. William E. Chapman 

WHITE MOUNTAIN CAKE 

The whites of seven eggs, two cups of sugar, 
three cups of flour, twe" cups new milk, one cup 
butter, two teaspoonsful cream tartar, one teaspoon- 
ful soda, three layers. Make icing, whites of three 
eggs, three-quarters pound pulverized sugar, spread 
one cocoanut grated over icing. 



GRANDMOTHER'S COOKIES 

One cup of butter, two cups of sugar, four 
eggs beaten separately, one-half cup sweet milk, five 
scant cups flour, two teaspoonsful of cream tartar, 
sifted with flour, one teaspoonful of soda dissolved in 
hot water. Roll thin, bake quickly. 



34 



"NANCY'S" CHEATS 
One quart flour, three eggs, one large table- 
spoonful of milk, enough to wet it; pinch of salt. 
Make very stiff and pound until light, make into 
balls size of hickory nuts, and roll as thin as possible. 
Work in flour as you pound, bake in quick oven. 



''Sweetened with syrup, tinctured with spice, 

Creams and cordials, and sugared dates, 

Syrian apples, Othmani quinces, 

Limes, and citrons and apricots, 

And wines that are known to Eastern Princes.' ' 

T. B. Aldrich. 

FRUIT CAKE from Erie, Pa. 

One one-eighth pounds brown sugar, one one- 
eighth pounds butter, one pound flour, four pounds 
raisins, two pounds currants, two pounds citron, 
four one-half pounds of almonds, three-quarters cup 
molasses, ten eggs, one tablespoon nutmeg, one 
tablespoon cinnamon, one tablespoon allspice, one- 
half pint brandy, one teaspoon soda. Bake four 
hours. Syrups saved from any spiced fruits improves 
cake. 

"All's fish they get that cometh to net." — Tusser. 

COD FISH CAKES 

Contributed by Mrs. James G. Leiper 

One-quarter pound cod fish, three medium 
potatoes mashed, with milk, one egg. Mix together 
and just before frying add half a teaspoonful of 
baking powder. 



35 



DROP GINGER CAKES 



One quart New Orleans molasses, one pound 
dark brown sugar, (one pint buttermilk or sour milk), 
one-half pint butter and lard melted, three eggs 
beaten together, one tablespoonful of ginger, one 
tablespoonful of cloves, one tablespoonful of cinna- 
mon, two tablespoonsful of baking powder. Add 
soda to buttermilk and when it foams mix with 
molasses, sugar, butter and lard, and stir well; add 
two quarts of flour in which have been mixed the 
spices. Make stiff enough to drop off spoon. Drop 
on baking pans and bake about fifteen minutes in 
quick oven. This batter can be covered, put away 
and baked as wanted. 



Contributed by Mrs. Chew, from old cook book at "Stenton." 

CURRANT SHRUB 

Nine quarts of juice, five of water, ten pounds 
of sugar, let it boil, skimming it well, strain it if 
necessary and before it is quite cold, add five quarts 
of good Jamaica shrub, and when entirely cold, bottle 
it. Two buckets of currants that hold about three 
gallons each will make this quantity, provided they 
are well pressed. Tho' the shrub will be clear if 
not bruised so hard; one bucket of currants added to 
the above will make the same quantity much nicer. 



3 6 



" Aye to the leavening, but here's yet in the word hereafter the knead- 
ing, the making of the bread, the heating of the oven, and the baking." 

Shakespeare 

"EXCELLENT" POTATO YEAST 

One dozen potatoes, one hand full of hops 
boiled in two quarts of water. Then strained and 
thickened with wheat flour while hot. 



" Puddings, my friend, do amission fulfil, 
They add to the dinner, and also the bill." 

POOR MAN'S PUDDING 

Four cent loaf of bread grated fine, one pound 
raisins, one pound brown sugar, one-half pound of 
suet chopped fine; tied in a cloth. Boil three hours. 



TO PRESERVE MANGOES 

Take the nutmeg melon when in a green state, 
cut them in pieces as you like and peel them very 
thin. Weigh them, and boil them until you can 
put a straw in them, keeping them covered with 
their skins to preserve their greenness. To each 
pound, add a pound of sugar, make a thin syrup, 
then put the melons in it; add four sticks cinnamon, 
six pieces of raw ginger, one lemon or three limes 
and twelve or twenty cloves to four pounds of melon, 
boil them quickly till done three or four hours. 



37 



LOAF CAKE— Westhaven, Conn. (1694) 

Contributed by Miss Henrietta Graham Elliot 

One heaping cup butter, two heaping cups 
sugar, four eggs, one cup milk, three cups flour, 
three teaspoonsful baking powder, one-half nut- 
meg, pinch of cinnamon, one cup raisins seeded, 
good one-half cup citron, wine glass brandy. Bake 
in loaf. 

"LADY BALTIMORE CAKE" 
"Oh, my goodness! Did you ever taste it? Its all soft and its in 
layers and it has nuts! ...Delicious." — Owen JVister, in "Lady Baltimore.'* 1 

"LADY BALTIMORE CAKE" 

One-half pound sugar, one-half cup milk, one- 
half pound flour, one-quarter pound butter, three 
eggs, two teaspoonsful of baking powder. Bake in 
layers. Icing:— Two cups granulated sugar, one 
cup water, boil until it threads (about fifteen minutes) 
one white of egg well beaten, pinch of cream of tartar 
one cup of English walnuts, one cup of raisins. 

"And now about the cauldron sing, 

Like elves and fairies in a ring 

Enchanting all that you put in — 

Double, double, toil and trouble ; 

Fire burn and cauldron bubble." — Macbeth. 

Contributed by Mrs. George Ross Green 

BLACK BEAN SOUP 

Soak over night one pint of black beans, in the 
morning boil in two quarts of cold water. Simmer 
about 5 hours, add more cold water as it boils 
away — one-half cup every one-half hour, so that 
there will still be two quarts when done. Serve 
with slices of lemon and hard boiled egg in each 
plate. 



38 



" There are sours as well as sweets in life." 



COLD SLAW DRESSING 

One-half cup of milk or cream, two eggs, one 
teaspoonful of mustard, one teaspoonful of sugar, 
one-half cup of vinegar. A little pepper, salt and 
butter, Beat eggs light, add vinegar, pepper and 
mustard. Stir while boiling, then stand till cold, 
after which add a tablespoonful of oil, pour over 
cabbage. Very good. 



DEVILLED CLAMS 

Two dozen clams chopped very fine, half as 
much bread crumbs as clams, two eggs, one cup 
cream, large piece of butter, a little onion juice and 
chopped parsley, salt and pepper. Bake in shells 
with ground bread crumbs and butter on top. 



DEVIL'S CAKE 

Four eggs, two cups sugar, one scant cup butter, 
three and one-half cups flour, one cup sour cream, 
one scant teaspoonful soda, one-half cake good 
chocolate. 

CHOCOLATE FILLING 

One-half cake Baker's chocolate, one cup sugar, 
one cup milk, two tablespoonsful corn starch. 



59 



ORANGE CAKE 

One-half cup butter, two cups sugar, three cups 
flour, one cup milk, three eggs, three teaspoonsful 
baking powder, sifted thro' flour. 

FILLING 

Two oranges grated with juice, one cup sugar, 
one egg beaten, one tablespoonful butter. Mix and 
boil. 



CHOCOLATE CAKE 

One cup butter, three cups sugar, four cups 
flour, one cup milk, four teaspoonsful baking powder, 
sifted thro' flour. 

FILLING 

One-half cake Baker's chocolate, one cup milk, 
two cups sugar, one tablespoonful butter. Let all 
boil together until proper consistency, then spread 
between layers. 

Contributed by Miss Edith Hartwell 

ORANGE CAKE 

Two cups sugar, two cups flour, one-half cup 
cold water, yolks of five eggs, whites of four eggs, 
pinch of salt, one teaspoon soda, one cream tartar, 
juice and a little of the rind of one orange. Bake 
in jelly cake pans. Beat white of one egg to a stiff 
froth, add powdered sugar until almost too stiff to 
stir, then add the grated rind and juice of one orange. 
Spread cake when cold. 

"The daintiest last to make the end most sweet. " — Shakespeare 



4 c 



" Behind the snowy loaf is the mill wheel; be- 
hind the mill wheel is the wheat field; behind the 
wheat field is the sunlight; behind the sunlight is 
God." — James Russell Lowell. 



41 



MEMORANDA 



42 



DEC 26 190? 



INDEX 





PAGE 

• 2 9 


Huckleberry Pudding . . . 


PAGE 
. . 22 




• 25 


Indian Pudding 


• • 33 


Apple Pudding 


26 




. . 19 




• 17 


Johnny Cake 


26 




• 38 


Lady Baltimore Cake . . . 


. . 38 


Baked Beans 


• 2 7 




28 


Brown Bread (Togus Spring) . 


. 27 




• • 38 




• 32 




• • 37 




• 2 4 


Mince Meat 


. . 21 




• 23 


Muffins 


. . 32 


Cheats (Black Nancy's) . . 


• 35 




> • • 33 






Nut Candy 

New Year's Cookies . . , 


• • 23 




• 23 


, . . 29 




• 4° 




16 








• • 25 




• 35 


Orange Cake (1 ) . . . . 


. • 40 




• 39 


Orange Cake (2) . . . . 






• 39 


Pop Overs 


18 


Corn Starch Pudding (Gran.) 


• 3i 


Peppermint Drops . . . . 


16 




. 24 




, . . 22 




. 24 


Pickled Oysters . . . . , 


. . . 15 




• 32 




. • 37 




• 36 




16 




18 




. . 22 


Devil's Cake 


• 39 


Poor Man's Pudding . . . 


. . 21 


Devilled Clams 


. 39 


• • 37 




20 


Potato Waffles 


• • 33 




• 15 




. . 17 


Farina Pudding (Letitia's) 


• 3° 


"Riz" Cake 


28 




. 40 


Rye and Indian Bread . . . 


. . 29 


Filling 


• 24 




. . 15 




• 3 1 


Sponge Cake 


. 18 




• 35 




. . 17 




18 




26 


Gingerbread (Market Drayton) 


• 3i 


Tapioca Pudding . . . . 


. . 34 


Gingerbread 


20 




. • 25 


Gingerbread (Muster Day) . 


• 27 


Walnut Wafers 


. . 24 


Ginger Cakes (Drop) . . . 


• 36 


Washington Cake . . . . 


. . *5 


Ginger Snaps 


20 


White Fruit Cake . . . , 


. . . 23 


Grandmother's Cookies . . . 


• 34 


White Mountain Cake . . 


• • 34 




• 19 







48 



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